Can lasagna actually work without a drop of red sauce or beef?
I wondered the same thing before making this version, mostly out of curiosity to try something different from the classic. It turned out just as comforting, just in a completely different direction.
Layers of pasta, shredded chicken, a creamy white sauce, and plenty of melted cheese baked together until bubbly.
This is the lasagna that surprises people in the best way.
What You’ll Need
Here’s everything going into this dish:
For the filling:
- 3 cups cooked, shredded chicken
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
For the sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/2 tsp garlic powder
For assembly:
- 12 lasagna noodles, cooked
- 3 cups shredded mozzarella cheese
- Fresh basil, chopped, for garnish
That’s the full list. A creamy twist on a classic comfort food.
Tools You’ll Need
- A large baking dish
- A large pot (for boiling noodles)
- A saucepan
- A whisk
- A mixing bowl
How to Make It
Step 1: Preheat your oven.
Preheat your oven to 375°F.
Step 2: Boil the noodles.
Cook the lasagna noodles according to package instructions. Drain and lay flat to prevent sticking.
Step 3: Mix the filling.
In a mixing bowl, combine the shredded chicken, ricotta, egg, parmesan, Italian seasoning, salt, and pepper.
Step 4: Make the roux.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute.
Step 5: Add the broth and cream.
Slowly whisk in the chicken broth, followed by the heavy cream, continuing to stir until the sauce thickens, about 5-6 minutes.
Step 6: Add cheese and seasoning.
Stir in the parmesan cheese and garlic powder until the cheese melts into the sauce smoothly.
Step 7: Layer the lasagna.
Spread a thin layer of the cream sauce on the bottom of your baking dish. Add a layer of noodles, followed by a layer of the chicken filling, a layer of mozzarella, and more sauce.
Step 8: Repeat the layers.
Continue layering noodles, filling, mozzarella, and sauce until you’ve used everything, finishing with a generous layer of mozzarella on top.
Step 9: Bake.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until golden and bubbly on top.
Step 10: Rest before slicing.
Let the lasagna rest for 10 minutes before slicing. This helps it hold together when serving.
Step 11: Garnish and serve.
Top with fresh basil before serving hot.
Pro Tips
- Let the lasagna rest before cutting. Slicing too soon causes the layers to slide apart instead of holding their shape.
- Whisk the roux constantly. This keeps the sauce smooth and prevents lumps from forming.
- Use rotisserie chicken to save time. It’s already cooked and shredded, cutting out a significant chunk of prep work.
- Don’t skip the egg in the ricotta mixture. It helps bind the filling and keeps it from becoming watery once baked.
- Cover with foil for the first part of baking. This prevents the top from over-browning before the inside is fully heated through.
Substitutions and Variations
- Protein swap: Shredded turkey works well in place of chicken.
- Extra veggies: Add sautéed spinach or mushrooms into the filling for more texture and flavor.
- Spicier version: Add a pinch of red pepper flakes to the cream sauce.
- Lighter version: Use light ricotta and half-and-half in place of heavy cream.
- No-boil noodles: These work well too, just add a bit of extra sauce to make sure they fully cook through while baking.
Make Ahead Tips
Assemble the entire lasagna up to a day ahead and store covered in the fridge, unbaked, until you’re ready to cook.
The sauce and filling can also be made separately up to 2 days in advance and stored until assembly.
Add about 10-15 extra minutes to the covered bake time if going straight from the fridge.
Additional Details
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 30g |
| Carbs | 32g |
| Fat | 26g |
| Fiber | 2g |
Note: Values are estimates based on a 9-serving batch and will vary depending on exact ingredients used.
Meal Pairing Ideas
- Serve with garlic bread for scooping up extra sauce.
- Pair with a simple green salad to balance the richness.
- Add a glass of white wine like Chardonnay to round out the meal.
Cooking Time Efficiency Tips
- Use rotisserie chicken to skip cooking and shredding your own.
- Boil the noodles while you make the sauce to save time.
- Assemble the whole dish ahead of time so all that’s left is baking on a busy night.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for about 20 minutes, or in the microwave for a quicker option, though the top won’t stay as crisp.
This lasagna also freezes well before or after baking. Wrap tightly and thaw overnight in the fridge before reheating.
FAQ
Can I make this lasagna ahead of a gathering? Yes. Assemble it a day ahead and store covered in the fridge, then bake fresh the day of your event.
Why did my sauce turn out lumpy? This usually happens from not whisking the roux constantly, or adding the liquid too quickly. Add it slowly while whisking for the smoothest sauce.
Can I use no-boil lasagna noodles? Yes, just make sure there’s enough sauce throughout the layers so they fully cook and soften while baking.
Can I freeze this lasagna? Yes, either before or after baking. Wrap tightly and freeze for up to 3 months, then thaw before reheating.
What’s the best way to shred chicken quickly? Two forks work well, or you can shred warm cooked chicken in a stand mixer with the paddle attachment for an even faster method.
Wrapping Up
This chicken lasagna proves that a classic comfort food can take on a completely different, equally satisfying direction.
Creamy, cheesy, and loaded with tender chicken, it’s the kind of dinner that surprises people at the table in the best way.
Make a batch this week and let me know how it turned out in the comments below. And if you added your own twist, I’d love to hear what you made.